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Vegan Blintz

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Delicious vegan blintzes made with hearty buckwheat crepes, a tangy silken tofu cream cheese filling, and a fresh raspberry compote. Perfect for breakfast, brunch, or dessert.

Ingredients

Buckwheat Crepes:

220 g (2 cups) buckwheat flour

1 tsp baking powder

430 ml (2 cups) water

1/2 tsp salt

Tofu Cream Cheese:

300 g silken tofu

1 tsp vanilla extract

3 tbsp powdered/icing sugar

1/2 lemon, juiced

1/2 tsp apple cider vinegar

1 tbsp vegan butter

Raspberry Compote:

1 cup raspberries (fresh or frozen)

1 tbsp agave syrup

1 tbsp chia seeds

1 tsp water

Instructions

  1. Whisk together buckwheat flour, baking powder, salt, and water until smooth. Rest batter for 10 minutes.
  2. Heat a non-stick pan, lightly grease, pour in batter, and swirl to coat. Cook until edges lift, then flip. Repeat with remaining batter.
  3. Blend silken tofu, vanilla, powdered sugar, lemon juice, apple cider vinegar, and vegan butter until smooth. Chill filling.
  4. Simmer raspberries, agave syrup, chia seeds, and water in a saucepan until thickened. Cool slightly.
  5. Place a spoonful of tofu cream cheese filling in a crepe, fold sides over, and roll up.
  6. Serve blintzes warm or chilled with raspberry compote on top.

Notes

Use blueberries or strawberries instead of raspberries for variety.

Add almond extract to filling for a nutty flavor.

For savory blintzes, omit sugar and vanilla and fill with sautéed mushrooms or spinach with vegan cheese.

Reheat filled blintzes in a skillet or bake for a firmer texture.

Freeze crepes separately between parchment sheets for up to 1 month.

Nutrition

Find it online: https://justsosavory.com/vegan-blintz/